Pesto Three Ways
- ¼ cup nuts (pistachios, cashews, almonds, etc.)
- 1 and ¾ cups basil, fresh
- 1-2 cloves garlic, try one first - add 2nd if needed
- ½ cup good extra virgin olive oil
- ½ cup parmesan or Pecorino cheese, freshly grated
- squeeze lemon juice, fresh
- ½ teaspoon salt
- ¼ teaspoon pepper
- Dry toast the nuts of choice in a pan until aromatic and slightly golden.
- Remove and cool completely.
- Combine all ingredients into food processor and blend until smooth.
- Alternatively, add cheese after processing.
- Enjoy on pasta, bread, etc.
- To freeze - place in container and top with a layer of olive oil and freeze.
- Visit SouthernFATTY.com and let us know what you think about this recipe!
Recipe by Southern FATTY at https://www.southernfatty.com/pesto-three-ways/
3.5.3226